Stir frying (Chinese: 炒; pinyin: chǎo) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West.

Scholars think that wok (or pan) frying may have been used as early as the Han dynasty (206 B.C. – 220 A.D.) for drying grain, not for cooking, but it was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. [1] Well into the 20th century, while restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. Stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the West spread beyond Chinese communities. [2]

Stir frying and Chinese food have been recommended as both healthy and appealing for their skillful use of vegetables, meats, and fish which are moderate in their fat content and sauces which are not overly rich, provided calories are kept at a reasonable level.[3]

During the Tang dynasty (618–907) chao referred to roasting tea leaves. Stir frying became a popular method for cooking food only later, during the Ming dynasty (1368–1644).

The Chinese character "chao" (炒) is attested in inscriptions on bronze vessels from the Eastern Zhou period (771–256 BC), but not in the sense of stir frying.[5] Dry stirring was used in the Han dynasty (206 BC – 221 AD) to parch grain.[1] Although there are no surviving records of Han dynasty stir frying, archaeological evidence of woks and the tendency to slice food thinly indicate that the technique was likely used for cooking.[6]

The term chao appears for the first time in the sense of "stir frying" in the Qimin Yaoshu, a sixth-century agricultural manual, including in a recipe for scrambled eggs. In sources from the Tang dynasty (618–907), chao refers not to a cooking technique, but to a method for roasting tea leaves, it reappears as a cooking method in a dozen recipes from the Song dynasty (960–1279). The Song period is when the Chinese started to use vegetable oil for frying instead of animal fats, until then, vegetable oil had been used chiefly in lamps.[1]

Historically, stir frying was not as important a technique as boiling or steaming, since the oil needed for stir frying was expensive, the technique became increasingly popular in the late Ming dynasty (1368–1644),[7] in part because the wood and charcoal used to fire stoves were becoming increasingly expensive near urban centers, and stir-frying could cook food quickly without wasting fuel.[8] "The increasingly commercial nature of city life" in the late Ming and Qing (1644–1912) periods also favored speedy methods.[1] But even as stir frying became an important method in Chinese cuisine, it did not replace other cooking techniques, for instance, "only five or six of over 100 recipes recorded in the sixteenth-century novel Jin Ping Mei are stir fry recipes and wok dishes accounted for only 16 percent of the recipes in the most famous eighteenth century recipe book, the Suiyuan shidan".[1]

By the late Qing, most Chinese kitchens were equipped with a wok range (chaozao 炒灶 or paotai zao 炮臺灶) convenient for stir-frying because it had a large hole in the middle to insert the bottom of a wok into the flames.[1]

Stir frying was brought to America by early Chinese immigrants, and has been used in non-Asian cuisine.[9]

The term "stir fry" as a translation for "chao" was introduced in the 1945 book How To Cook and Eat in Chinese, it was designed by the author's husband, the linguist Yuen Ren Chao.[10] The book told the reader

Roughly speaking, ch'ao may be defined as a big-fire-shallow-fat-continual-stirring-quick-frying of cut-up material with wet seasoning. We shall call it 'stir-fry' or 'stir' for short, the nearest to this in western cooking is sauté. ... Because stir-frying has such critical timing and is done so quickly, it can be called 'blitz-cooking.'"[11]

In the West, stir fry spread from Chinese family and restaurant kitchens into general use. One popular cookbook noted that in the "health-conscious 1970s" suddenly it seemed that "everyone was buying a wok, and stir frying remained popular because it was quick." Many families had difficulty fitting a family dinner into their crowded schedules but found that stir fry could be prepared in as little as fifteen minutes.[12]

Broadly speaking, there are two primary techniques: chao and bao. Both techniques use high heat, but chao adds a liquid and the ingredients are softer, where as bao stir fries are more crispy because of the Maillard reaction.[13]

Ingredients are typically added in succession after cooking oil has been applied onto a hot pan. The ingredients that take longest to cook, like meat or tofu, are added before others, such as vinegar and soy sauce.

The chao (炒) technique is similar to the Western technique of sautéing.[14] There are regional variations in the amount and type of oil, the ratio of oil to other liquids, the combinations of ingredients, the use of hot peppers, and such, but the same basic procedure is followed in all parts of the country.

First the wok is heated to a high temperature, and just as or before it smokes, a small amount of cooking oil is added down the side of the wok (a traditional expression is "hot wok, cold oil"), followed by dry seasonings such as ginger, garlic, scallions, or shallots. The seasonings are tossed with a spatula until they are fragrant, then other ingredients are added, beginning with the ones taking the longest to cook, such as meat or tofu. When the meat and vegetables are nearly cooked, combinations of soy sauce, vinegar, wine, salt, or sugar may be added, along with thickeners such as cornstarch, water chestnut flour, or arrowroot.[15]

A single ingredient, especially a vegetable, may be stir-fried without the step of adding another ingredient, or two or more ingredients may be stir-fried to make a single dish, although large leaf vegetables, such as cabbage or spinach, do not need to be cut into small pieces, for dishes which combine ingredients, they should all be cut to roughly the same size.

Wok hei (simplified Chinese: 镬气; traditional Chinese: 鑊氣; Jyutping: wok6 hei3; romanization based on the Cantonese Chinese pronunciation of the phrase; when literally translated into English, it can be translated as "wok thermal radiation"[16][17] or, metaphorically as the "breath of the wok." The phrase “breath of a wok” is a poetic translation Grace Young first coined in her cookbook, The Wisdom of the Chinese Kitchen.[18] In her book, The Breath of a Wok, Young further explores the ideas and concepts of wok hei.[19] An essay called “Wok Hay: The Breath of a Wok” explains how the definition of wok hei varies from cook to cook and how difficult it is to translate the term, some define it as the “taste of the wok,” a “harmony of taste,” etc.: “I think of wok hay as the breath of a wok—when a wok breathes energy into a stir-fry, giving foods a unique concentrated flavor and aroma.”

The second character is transliterated as qi (chi according to its Mandarin Chinese pronunciation, so wok hei is sometimes rendered as wok chi in Western cookbooks) is the flavour, tastes, and "essence" imparted by a hot wok on food during stir frying.[16][20] Out of the Eight Culinary Traditions of China, wok hei is encountered the most in Cantonese cuisine, whereas it may not even be an accepted underlying principle in some of the other Chinese cuisines.

To impart wok hei the traditional way, the food is cooked in a seasoned wok over a high flame while being stirred and tossed quickly,[16] the distinct taste of wok hei is partially imbued into the metal of the wok itself from former cooking sessions and brought out again when cooking over high heat. In practical terms, the flavour imparted by chemical compounds results from caramelization, Maillard reactions, and the partial combustion of oil that come from charring and searing of the food at very high heat in excess of 200 °C (392 °F).[17] Aside from flavour, wok hei also manifests itself in the texture and smell of the cooked items.

Bao stir frying involves high heat combined with continuous tossing. This keeps juices from flowing out of the ingredients and keeps the food crispy.

In the eighteenth and nineteenth centuries, the bao technique (Chinese: 爆; pinyin: bào; literally: "pop, explosion") of stir-frying on a high flame was typical of cuisine from the northern Chinese province of Shandong.[1] The wok is first heated to a dull red glow over a high fire, the oil, seasonings, and meats are then added in rapid succession. The food is continually tossed, stopping only to add other ingredients such as broths, vegetables, or more seasonings, the purpose of Bao is to highlight natural tastes, so minimal seasoning is added.[21] Because of the high heat, bao is ideal for small amounts of food that cook quickly, so the juices do not flow out of the items.[22] Meat is coated with egg white or starch in order to contain the juices.[21] When the food is cooked it is poured and ladled out of the wok, the wok must then be quickly rinsed to prevent food residues from charring and burning to the wok bottom because of residual heat.

A larger amount of cooking fat with a high smoke point, such as refined plant oils, is often used in bao, the main ingredients are usually cut into smaller pieces to aid in cooking.

Stir frying can affect the nutritional value of vegetables. Fat content is increased because of the additional oil, and anti-oxidants are preserved better than by boiling.

Stir frying has been promoted as healthy and nutritious. Writers extolled the quick cooking at high heat for retaining color, texture, and nutritional value. A study by researchers at the Department of Food Science and Nutrition at Zhejiang University compared the effects of boiling, steaming, and stir frying on bamboo shoots. Boiling and steaming decreased the amount of protein, soluble sugar, ash, and total free amino acids by more than one third. Stir-frying bamboo shoots increased their fat content by 528.57% due to the addition of oil, but retained more of the anti-oxidant capacities. With 78.9% retention, stir frying preserved significantly more vitamin C than boiling. Taking into consideration the total retention of antioxidants, the study concluded that stir frying is the method best suited for bamboo shoots.[23] Similar results were found for stir frying red peppers.[24]

Another study from Zhejiang University examined the nutritional value of broccoli after five common cooking techniques; steaming, boiling, microwaving, stir-frying and stir-frying followed by deep frying. The study found that the two most common methods of home cooking in China, stir-frying and stir-frying combined with deep frying in soybean oil, resulted in a much greater loss of chlorophyll, soluble protein, soluble sugar and vitamin C, the method which affected these values the least was steaming. Stir frying for five minutes and stir frying combined with boiling caused the highest loss of glucosinolates which according to this study are best preserved by steaming.[25] A study performed by the Spanish National Research Counsel stir fried the broccoli for only 3 minutes 30 seconds and found that nutritional value of these broccoli samples varied depending on which cooking oil was used. Comparing these results to an uncooked sample, the study found that phenolics and vitamin C were reduced more than glucosinolates and minerals. Stir-frying with soybean, peanut, safflower or extra virgin olive did not reduce glucosinolates, and broccoli stir-fried with extra virgin olive oil or sunflower oil had vitamin C levels similar to uncooked broccoli, these levels were significantly lower with other edible oils.[26]

Stir frying is not without health risks. Recent studies show that heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are formed by stir frying meat at very high temperatures, these chemicals cause DNA changes that may contribute to increased risk of cancer.[27]

The process of stir-frying is used in the preparation of some Chinese herbal medicines under the term 'dry-frying'. Stir frying a medical herb with honey is commonly used to increase its sweetness and therefore its spleen and stomach qi tonic effects. Stir frying in vinegar is typically used whenever one wants to direct the properties of an herb more to the liver based on the principle that the sour taste belongs to the liver.[28]

1.
Wok
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A wok is a versatile round-bottomed cooking vessel, originating from China. The use of the wok is very prevalent in South China and it is one of the most common cooking utensils in China and also found in parts of East, South and Southeast Asia, as well as becoming a popular niche cookware in all the world. Wok cooking is done with long-handled utensils called chahn or hoak, the long handles of these utensils allow cooks to work with the food without burning their hands. In Japan the wok is called a chūkanabe, in Indonesia the wok is known as a penggorengan or wajan. In Malaysia it is called a kuali or kawah, similarly in the Philippines, the wok is known as kawali, while bigger woks used for festivals and gatherings are known as kawa. The woks most distinguishing feature is its shape, classic woks have a rounded bottom. Hand-hammered woks are sometimes flipped inside out after being shaped, giving the wok a gentle flare to the edge that makes it easier to push food up onto the sides of the wok. Woks sold in western countries are found with flat bottoms—this makes them more similar to a deep frying pan. The flat bottom allows the wok to be used on an electric stove, a round bottom wok enables the traditional round spatula or ladle to pick all the food up at the bottom of the wok and toss it around easily, this is difficult with a flat bottom. With a gas hob, or traditional pit stove, the bottom of a round wok can get hotter than a flat wok, most woks range from 300 to 360 mm or more in diameter. Woks of 360 mm are the most common, but home woks can be found as small as 200 mm, smaller woks are typically used for quick cooking techniques at high heat such as stir frying. Large woks over a meter wide are used by restaurants or community kitchens for cooking rice or soup. The most common used in making woks today are carbon steel. Although the latter was the most common used in the past. Their light weight makes them easier to lift and quicker to heat, carbon steel woks, however, tend to be more difficult to season than those made of cast-iron. Carbon steel woks vary widely in price, style, and quality, the lowest quality steel woks tend to be stamped by machine from a single ply or piece of stamped steel. Less expensive woks have a tendency to deform and misshape. Cooking with lower quality woks is also difficult and precarious since they often have a hot spot

2.
Chinese cuisine
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Chinese cuisine is an important part of Chinese culture, which includes cuisines originating from the diverse regions of China, as well as from Chinese people in other parts of the world. The preference for seasoning and cooking techniques of Chinese provinces depend on differences in historical background, imperial, royal and noble preference also plays a role in the change of Chinese cuisines. Because of imperial expansion and trading, ingredients and cooking techniques from other cultures are integrated into Chinese cuisines over time, the most praised Four Major Cuisines are Chuan, Lu, Yue and Huaiyang, represents West, North, South and East China cuisine correspondingly. Modern Eight Cuisines of China are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, the color, smell and taste are the three traditional aspects to describe Chinese food, also the meaning, shape and nutrition. While, cooking should be appraised from ingredients, cuttings, cooking time and it is considered inappropriate to use knives on dining table. Chopsticks are the eating utensils for Chinese food, which can be used to cut. Chinese society greatly valued gastronomy and developed a study of the subject based on its traditional medical beliefs. Chinese culture initially centered around the North China Plain, the first domesticated crops seem to have been the foxtail and broomcorn varieties of millet, while rice was cultivated in the south. By 2000 BC, wheat had arrived from western Asia and these grains were typically served as warm noodle soups, however, instead of baked into bread as in Europe. Nobles hunted various wild game and consumed mutton, pork, dog, grain was stored against famine and flood and meat was preserved with salt, vinegar, curing, and fermenting. The flavor of the meat was enhanced by cooking it in animal fats though this practice was restricted to the wealthy. By the time of Confucius in the late Zhou, gastronomy has become a high art and he was recorded discussing about the principles of dining, The rice would never be too white, the meat would never be too finely cut. When it was not cooked right, man would not eat, when it was cooked bad, man would not eat. When the meat was not cut properly, man would not eat, when the food was not prepared with the right sauce, man would not eat. Although there are plenty of meat, they should not be cooked more than staple food, there is no limit for alcohol, before a man get drunk. During Shi Huangdis Qin dynasty, the empire expanded into the south, by the time of the Han Dynasty, the different regions and cuisines of Chinas peoples were linked by major canals and leading to greater complexity in the different regional cuisines. Not only is seen as giving qi, energy, but food is also about maintaining yin. Salt was used as a preservative from early times, but in cooking was added in the form of soy sauce, and not at the table

3.
Chinese regional cuisine
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Chinese regional cuisines are the different cuisines found in different provinces and prefectures of China as well as from larger Chinese communities overseas. A number of different styles contribute to Chinese cuisine but perhaps the best known and most influential are Cantonese cuisine, Shandong cuisine, Jiangsu cuisine and Szechuan cuisine. These styles are distinctive from one due to factors such as availability of resources, climate, geography, history, cooking techniques. One style may favour the use of lots of garlic and shallots over lots of chilli and spices, while another may favour preparing seafood over other meats, Jiangsu cuisine favours cooking techniques such as braising and stewing, while Sichuan cuisine employs baking, just to name a few. Hairy crab is a sought after local delicacy in Shanghai. Peking duck and dim-sum are other popular dishes well known outside of China, many traditional regional cuisines rely on basic methods of preservation such as drying, salting, pickling and fermentation. Cantonese cuisine is focused on Dim sum, a Cantonese term for small hearty dishes and these bite-sized portions are prepared using traditional cooking methods such as frying, steaming, stewing and baking. It is designed so one person may taste a variety of different dishes. Some of these may include rice rolls, lotus leaf rice, turnip cakes, buns, jiaozi-style dumplings, stir-fried green vegetables, congee porridge, soups, the Cantonese style of dining, yum cha, combines the variety of dim sum dishes with the drinking of tea. Yum cha literally means drink tea, peanuts, sesame paste and ginger are also prominent ingredients in this style. Anhui province is endowed with fresh bamboo and mushroom crops. Shandong Cuisine is commonly and simply known as Lu cuisine, with a long history, Shandong Cuisine once formed an important part of the imperial cuisine and was widely promoted in North China. Lu cuisine dishes are known for their fresh, salty, crisp, Lu cuisine chefs devote particular care to the seasoning of both clear broth and creamy soup. It was favored by the family in the Ming and Qing dynasty. Shandong Cuisine features a variety of cooking techniques and seafood ingredients, the typical dishes on local menu are braised abalone, braised trepang, sweet and sour carp, Jiuzhuan Dachang and Dezhou Chicken. Fujian cuisine is influenced by Fujians coastal position and mountainous terrain, woodland delicacies such as edible mushrooms and bamboo shoots are also utilized. Slicing techniques are valued in the cuisine and utilized to enhance the flavor, aroma and texture of seafood, fujian cuisine is often served in a broth or soup, with cooking techniques including braising, stewing, steaming and boiling. Jiangsu cuisine is one of the components of Chinese cuisine

4.
Sichuan cuisine
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Sichuan cuisine, Szechwan cuisine, or Szechuan cuisine is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from use of garlic and chili peppers. There are many variations within Sichuan province and the Chongqing municipality. It was announced in early 2017 that McDonalds would bring back the promotional Sichuan Mulan McNugget sauce by the end of the year, four sub-styles of Sichuan cuisine include Chongqing, Chengdu, Zigong, and also Buddhist vegetarian style. UNESCO declared Chengdu to be a city of gastronomy in 2011 in order to recognize the sophistication of its cooking, Sichuan in the Middle Ages welcomed Near Eastern crops, such as broad beans, sesame, and walnuts. Since the 16th century, the list of crops in Sichuan has even been lengthened by New World newcomers. The characteristic chili pepper came from Mexico, but probably overland from India or by river from Macao, replacing the spicy peppers of ancient times, other newcomers from the New World included maize, which largely replaced millet, white potatoes introduced by Catholic missions, and sweet potatoes. The population of Sichuan was cut by three quarters in the wars from the Ming to the Qing dynasty. Settlers from nearby Hunan province brought their cooking styles with them, Sichuan is colloquially known as the heavenly country due to its abundance of food and natural resources. One ancient Chinese account declared that the people of Sichuan uphold good flavor, most Sichuan dishes are spicy, although a typical meal includes non-spicy dishes to cool the palate. Sichuan cuisine is composed of seven basic flavours, sour, pungent, hot, sweet, bitter, aromatic, Sichuan food is divided into five different types, sumptuous banquet, ordinary banquet, popularised food, household-style food, and food snacks. Milder versions of Sichuan dishes remain a staple of American Chinese cuisine, the complex topography of Sichuan including mountains, hills, plains, plateaus, and basin has shaped food customs in Sichuan with versatile and distinct ingredients. Abundant rice and vegetables are produced from the fertile Sichuan Basin, whereas a wide variety of herbs, mushrooms, pork is overwhelmingly the major meat. Beef is somewhat common in Sichuan cuisine than it is in other Chinese cuisines. Rabbit meat is much more popular in Sichuan than elsewhere in China. It is estimated that the Sichuan Basin and Chongqing area consume about 70 percent of Chinas rabbit meat consumption, yoghurt, which probably spread from India through Tibet in medieval times, is consumed among the Han Chinese. This is a custom in other parts of the country. The salt produced from Sichuan salt springs and wells, unlike the sea salt, does not contain iodine, Sichuan cuisine often contains food preserved through pickling, salting, and drying

5.
Shandong cuisine
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Shandong cuisine, more commonly known in Chinese as Lu cuisine, is one of the Eight Culinary Traditions of Chinese cuisine and one of the Four Great Traditions. It is derived from the cooking style of Shandong, a northern coastal province of China. Shandong cuisine is famous for its selection of material and use of different cooking methods. The raw materials are mainly domestic animals and birds, seafood, the masterly cooking techniques include Bao爆, Liu溜, Pa扒, roasting（烤）, boiling（煮）, using sugar to make fruit, crystallizing with honey. Its commonly known that Shandong cuisine is divided into two styles, Jinan and Jiaodong, the style of Shandong cuisine are known for its light aroma, freshness and rich taste. It puts emphasis on its two types of broths, light and milky, both broths are seasoned with scallions and goes well with the freshness of seafood. Jiaodong style, encompassing dishes from eastern Shandong, Fushan, Qingdao, Yantai and it is characterised by seafood dishes with a light taste. Jinan style, made up of dishes from Jinan, Dezhou, Taian, One of its features is the use of soup. Modern cuisines in North China are branches of Shandong cuisine, during the Spring and Autumn period, Shandong was a territory of Qi and Lu. Both states, with mountains and fertile plains, were economically and culturally developed and had abundant aquatic products, grains, some of the earliest known descriptions of Chinese culinary methods come from the states. Yi Ya, a retainer of Duke Huan of Qi, was renowned for his culinary skill, Confucius was quoted in the Analects as saying, One should not indulge overly in fine flour, or in kuai that is sliced too thinly. The cuisine as it is today was created during the Yuan Dynasty. It gradually spread to northern and northeastern China, Beijing, Tianjin, and the emperors palace, Shandong cuisine is primarily made up of eastern Shandong and Jinan dishes. Although modern transportation has increased the availability of ingredients China, Shandong cuisine remains rooted in tradition and it is noted for its variety of seafood, including scallops, prawns, clams, sea cucumbers, and squid. In addition to seafood, Shandong is unique for its use of maize, unlike the sweet corn of North America, Shandong maize is chewy, starchy and often has a grassy aroma. It is served as steamed cobs, or the kernels are removed from the cob, Shandong is noted for its peanuts, which are fragrant and naturally sweet. Large dishes of peanuts are common at meals, and they are served raw in a number of dishes from the region. Shandong uses a variety of small grains, millet, wheat, oats and barley can be found in the local diet, often eaten as congee or milled and cooked into a variety of steamed and fried breads

6.
Cantonese cuisine
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Cantonese cuisine comes from Guangdong province and is one of the Eight Culinary Traditions of Chinese cuisine. Its prominence outside China is due to the number of emigrants from Guangdong. Chefs trained in Cantonese cuisine are highly sought after throughout China, when Westerners speak of Chinese food, they usually refer to Cantonese cuisine. Guangzhou, the capital of Guangdong province, has long been a port and many imported foods. Besides pork, beef and chicken, Cantonese cuisine incorporates almost all edible meats, including offal, chicken feet, ducks tongue, snakes, however, lamb and goat are rarely eaten, unlike in the cuisines of northern or western China. Many cooking methods are used, with steaming and stir frying being the most favoured due to their convenience, other techniques include shallow frying, double steaming, braising, and deep frying. For many traditional Cantonese cooks, the flavours of a finished dish should be well balanced, there is no widespread use of fresh herbs in Cantonese cooking, in contrast with their liberal use in other cuisines such as Sichuan, European, Thai or Vietnamese. Garlic chives and coriander leaves are notable exceptions, although the latter are used as mere garnish in most dishes. Ginger, chili peppers, five-spice powder, powdered pepper, star anise and a few other spices are also used. Although Cantonese cooks pay much attention to the freshness of their primary ingredients and this may be influenced by Hakka cuisine, since the Hakkas were once a dominant group occupying imperial Hong Kong and other southern territories. Some items gain very intense flavours during the drying / preservation / oxidation process, some chefs combine both dried and fresh varieties of the same items in a dish. Dried items are usually soaked in water to rehydrate before cooking and these ingredients are generally not served a la carte, but rather go with vegetables or other Cantonese dishes. A number of dishes have been part of Cantonese cuisine since the earliest territorial establishments of Guangdong, while many of these are on the menus of typical Cantonese restaurants, some simpler ones are more commonly found in Chinese homes. Home-made Cantonese dishes are served with plain white rice. There are a number of deep-fried dishes in Cantonese cuisine. They have been documented in colonial Hong Kong records of the 19th and 20th centuries. A few are synonymous with Cantonese breakfast and lunch, even though these are part of other cuisines. Old fire soup, or lou fo tong in the Cantonese dialect is usually a clear broth prepared by simmering meat, Chinese herbs are often used as ingredients

7.
Huaiyang cuisine
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Huaiyang cuisine is one of the traditions in Chinese cuisine. Huaiyang cuisine characteristically founds each dish on its main ingredient, the cuisine is also known for employing its Zhenjiang vinegar, which is produced in the Jiangsu region. Huaiyang cuisine tends to have a sweet side to it and is almost never spicy. Pork, freshwater fish, and other aquatic creatures serve as the base in most dishes. Huaiyang cuisine also includes several breakfast choices such as crab soup dumplings, thousand-layered cake, steamed dumplings, baozi is a type of steamed bun with meat or paste fillings. It is sometimes served for breakfast and is best eaten hot, there is also a dish called beggars chicken, which is a whole chicken marinated with spices and wrapped in aluminium foil. Contrary to its name, it is not the food for the homeless, traditionally, beggars chicken is wrapped in leaves or sometimes even in mud, allowing the full flavour of the chicken to be preserved. Because Yangzhou is close to Nanjing, people will be able to enjoy the mix of northern and southern cuisines, when in Nanjing, one unusual local dish is duck blood and vermicelli soup, consisting of congealed ducks blood in noodle soup. For the more health-conscious, Nanjing is best known for its stinky tofu, Huaiyang cuisine has been employed in official occasions by the Chinese government. Some examples include, In 1949, for the first state banquet of the Peoples Republic of China, in 1999, for Chinas 50th anniversary state banquet. In 2002, for the visiting United States President George W. Bush, list of Chinese dishes Yangzhou and Huaiyang Cuisine

8.
Fujian cuisine
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Fujian cuisine is one of the native Chinese cuisines derived from the native cooking style of Fujian province in China, most notably from the Fuzhou region. The most commonly employed cooking techniques in the cuisine include braising, stewing, steaming and boiling. Particular attention is paid on the finesse of knife skills and cooking technique of the chefs, strong emphasis is put on the making and utilising of broth and soups. There are sayings in the cuisine, One broth can be changed into numerous forms. Fermented fish sauce, known locally as shrimp oil, is commonly used in the cuisine, along with oysters, crab. Peanuts are also prevalent, and can be boiled, fried, roasted, crushed, peanuts can be used as a garnish, feature in soups and even be added to braised or stir-fried dishes. Fujian cuisine consists of four styles, Fuzhou, the taste is lighter compared to other styles, often with a mixed sweet, Fuzhou is famous for its soups, and its use of fermented fish sauce and Red yeast rice. Southern Fujian, the taste is stronger than Fuzhou cuisine, showing influence from Southeast Asian cuisine. Use of sugar and spices is more common, various kinds of slow-cooked soup are found. Many dishes come with dipping sauces, main ingredients include rice, pork, beef, chicken, duck, seafood and various vegetables. Western Fujian, there are often slight spicy tastes from mustard and pepper, food is saltier and oilier compared to other parts of Fujian, usually focusing on meat rather than seafood. Unique seasoning from Fujian include fish sauce, shrimp paste, sugar, Shacha sauce, as well, wine lees from the production of rice wine is commonly used in all aspects of the regions cuisine. One of the most famous dishes in Fujian cuisine is Buddha Jumps Over the Wall, a complex dish making use of ingredients, including sharks fin, sea cucumber, abalone. Fujian is also notable for yanpi, literally swallow skin, a thin wrapper made with large proportions of lean minced pork and this wrapper has a unique texture due to the incorporation of meat and has a bite similar to things made with surimi. Yanpi is used to make rouyan, a type of wonton, there are many eating places around the province that sell these specialities for two yuan, and which are thus known as two-yuan eateries. In Xiamen, a local speciality is worm jelly, a made from a species of marine peanut worm. Shaxian delicacies List of Chinese dishes Chinatown, Flushing Brooklyns Fuzhou Town Manhattans Little Fuzhou

9.
Hunan cuisine
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Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake, and western Hunan province in China. It is one of the Eight Great Traditions of Chinese cuisine and is known for its hot spicy flavour, fresh aroma. Common cooking techniques include stewing, frying, pot-roasting, braising, due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied. The history of the cooking skills employed in Hunan cuisine dates back to the 17th century, during the course of its history, Hunan cuisine assimilated a variety of local forms, eventually evolving into its own style. It now contains more than 4,000 dishes, such as fried chicken with Sichuan spicy sauce, Hunan cuisine, on the other hand, is often spicier by pure chili content and contains a larger variety of fresh ingredients. Both Hunan and Sichuan cuisine are perhaps significantly oilier than the other cuisines in China, another characteristic distinguishing Hunan cuisine from Sichuan cuisine is that, in general, Hunan cuisine uses smoked and cured goods in its dishes much more frequently. Another feature of Hunan cuisine is that the changes with the seasons. In a hot and humid summer, a meal will usually start with cold dishes or a holding a selection of cold meats with chilies for opening the pores. In winter, a choice is the hot pot, thought to heat the blood in the cold months. A special hot pot called yuanyang huoguo is notable for splitting the pot into two sides - a spicy one and a mild one, one of the classic dishes in “Xiang” cuisine served in restaurants and at home is Farmer Pepper Fried Pork. It is made with several ingredients, pork belly, green pepper, Douchi. Chilies are a class of flavorings in Hunan. Chinese cuisine Sichuan cuisine List of Chinese dishes

10.
Zhejiang cuisine
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Zhejiang cuisine is one of the Eight Culinary Traditions of Chinese cuisine. It derives from the ways of cooking in Zhejiang province in China, south of Shanghai. In general, Zhejiang-style food is not greasy but has a fresh, dongpo pork, fried pork belly stewed in soy sauce and wine. Beggars Chicken, which originated from Jiangsu but gained its popularity in Hangzhou, West Lake fish in vinegar West Lake chuncai soup About half the dishes on a Hangzhou menu contain bamboo shoots, which add a tender element to the food. Ningbo cuisine is regarded as rather salty, ningbo confectioneries were celebrated all over China during the Qing Dynasty

11.
Beijing cuisine
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Beijing cuisine, also known as Jing cuisine or Mandarin cuisine and Peiping cuisine in Taiwan, because that was the citys name during the Republican era of China, is the cuisine of Beijing. Beijing cuisine has itself, in turn, also influenced other Chinese cuisines, particularly the cuisine of Liaoning, the Chinese imperial cuisine. Therefore, it is difficult to determine the actual origin of a dish as the term Mandarin is generalised and refers not only to Beijing. There is emphasis on dark soy paste, sesame paste, sesame oil, and scallions, in terms of cooking techniques, methods relating to different ways of frying are often used. There is less emphasis on rice as an accompaniment as compared to other regions in China. Dishes in Beijing cuisine that are served as main courses are mostly from other Chinese cuisines, when these officials had completed their terms in the capital and returned to their native provinces, most of the chefs they brought along often remained in Beijing. They opened their own restaurants or were hired by wealthy locals, Chinese Islamic cuisine is another important component of Beijing cuisine, and was first prominently introduced when Beijing became the capital of the Yuan Dynasty. However, the most significant contribution to the formation of Beijing cuisine came from Shandong cuisine, the Qing Dynasty was a major period in the formation of Beijing cuisine. Before the Boxer Rebellion, the establishments in Beijing were strictly stratified by the foodservice guild. Each category of the establishment was based on its ability to provide for a particular segment of the market. Meals previously offered to nobles and aristocrats was made available to anyone who can afford them instead of being restricted only to the upper class, as chefs freely switched between jobs offered by different foodservice establishments, they brought their skills that further enriched and developed Beijing cuisine. The different classes are listed in the following subsections, the form of entertainment provided was usually Beijing opera, and foodservice establishments of this class always had long-term contracts with a Beijing opera troupe to perform onsite. Moreover, foodservice establishments of this class would always have long-term contracts with famous performers to perform onsite, when catering, these foodservice establishments not only provided what was on the menu, but fulfilled customers’ requests. Foodservice establishments categorised as leng zhuangzi lacked any rooms to host banquets, foodservice establishments with names ending with the Chinese character yuan, or yuan zihao did nearly all their business in hosting banquets onsite. Entertainment was not provided on a basis, but there were stages built onsite for Beijing opera performers. Foodservice establishments with names ending with the Chinese character lou, or lou zihao did the bulk of their business hosting banquets onsite by appointment, in addition, a smaller portion of the business was in serving different customers onsite on a walk-in basis. Occasionally, when catering at customers’ homes, foodservice establishments of this category would only provide the few specialty dishes they were famous for, foodservice establishments with names ending with the Chinese character fang, or fang zihao. Foodservice establishments of this category or lower would not be called upon to perform catering at the homes for special events

12.
Shanghai cuisine
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Shanghai cuisine, also known as Hu cuisine, is a popular style of Chinese food. It takes color, aroma and taste as its elements like other Chinese regional cuisines, and emphasizes in particular the use of seasonings, Shanghai dishes usually appear red and shiny because they are often pickled in wine. They are cooked using a variety of methods including baking, stewing, braising, steaming and deep-frying, fish, crab and chicken are made drunken with spirits and briskly cooked, steamed, or served raw. Salted meats and preserved vegetables are commonly used to enhance various dishes. Sugar is an important ingredient in Shanghai cuisine, especially used in combination with soy sauce. Another characteristic is the use of a variety of seafood. Rice is more commonly served than noodles or other wheat products, Shanghai cuisine emphasizes the use of condiments and the importance of retaining the original flavors of the raw ingredients materials. It aims at lightness in flavor and is mellower and slightly sweet in taste compared to some other Chinese cuisines, Sweet and sour is a typical Shanghai taste. An attractive presentation is important in Shanghai cooking with ingredients being carefully cut. In recent times special attention has been paid to low-sugar and low-fat food, with a quantity of vegetables. Shanghai cuisine is the youngest among the ten major cuisines of China although it has a history of more than 400 years, traditionally called Benbang cuisine, it originated in the Ming and Qing dynasties. Shanghai hairy crab, Shanghai maoxie The Shanghai hairy crab, a variety of the Chinese Mitten Crab, is consumed in late autumn. The popular species of crab is a burrowing crab that is named for its furry claws. The crabs are tied with ropes or strings, placed in bamboo containers, when they are properly cooked, the fragrance appeals to diners palate. Da Zha Xie focuses on bringing out the natural crab flavor, the meat is tender, juicy and delicious. It is usually consumed with vinegar, locals are also quite fussy about when to consume male crabs and when to consume female crabs. Believed to have the cooling yin effect on the body, the female crab roe is regarded as a treasure among locals, shrimp with colorful vegetables This is a stir-fried shrimp dish. The shrimps are peeled and then stir-fried with Chinese bean sauce, there will be no grease remaining on the plate when finished

13.
Hubei cuisine
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Hubei cuisine, also known as E cuisine, is derived from the native cooking styles of Hubei province in China. Hubei cuisine has a history of more than 2,000 years, the names of dishes and cuisine styles can be found in ancient literature such as Chuci of Qu Yuan. As Hubei has plenty of lakes, rivers and marshlands, freshwater produce are used as ingredients in the local cuisine. Hubei cuisine emphasises on the preparation of ingredients and the matching of colours and its style is influenced by the cooking methods of the cuisines of neighbouring provinces such as Sichuan and Hunan. As a result, Hubei cuisine also uses dried hot pepper, Hubei cuisine comprises three distinct styles, Wuhan style, which specialises in soups. Wuhan is also known for its dishes, such as hot dry noodles. Huangzhou style, which is oily and tastes more salty than the others. Jingzhou style, which specialises in dishes and uses steaming as the primary method of cooking

14.
Yunnan cuisine
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Yunnan cuisine or Dian cuisine, is an amalgam of the cuisines of the Han Chinese and other ethnic minorities in China. As the province with the largest number of minority groups, Yunnan cuisine is vastly varied. Many Yunnan dishes are spicy, and mushrooms are featured prominently. Flowers, ferns, algae and insects may also be eaten

15.
Chinese imperial cuisine
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Chinese imperial cuisine is derived from a variety of cooking styles of the regions in China, mainly from Shandong cuisine and Jiangsu cuisine. The style originated from various Emperors Kitchen and the Empress Dowagers Kitchen, Imperial cuisine was served mainly to the emperors, their empresses and concubines, and the imperial family. Visual presentation is very important, so the color and the shape of the dish must be carefully arranged. The most famous Chinese imperial cuisine restaurants are located in Beijing, Fang Shan in Beihai Park and Ting Li Ting in the Summer Palace. Styles and tastes of Chinese imperial cuisine vary from dynasty to dynasty, every dynasty has its own distinguishing features. The two famous styles of Chinese imperial cuisine are from the Ming and Qing dynasties, many famous dishes emerged in these dynasties, such as Wensi Tofu and Peking Duck. In the history of Chinese cuisine, Chinese imperial cuisine experienced a development progress which changed from simple to exquisite, through the changing of dynasties, Chinese imperial cuisine was continually changing, improving, and self-completing. Chinese imperial food originated around the Zhou dynasty, Emperors used their power to collect best cuisines and best cooks from the whole country. Therefore, from the Chinese peoples perspective, imperial cuisine represented a dynastys best cuisine, a complete system for imperial cuisine was developed which included procurement and diets preparation. Every progress of making and serving imperial cuisine was done in a fixed order according to the eating principles, many famous dishes were developed through creating imperial food such as the six cereals stew which included rice, millet, broomcorn, sorghum, wheat, and wild rice. Imperial cuisine was closely related to preserving health, several hundred writings about using food and diet therapy for better health have appeared throughout Chinese history. Most of these books about diet therapy were written by scholars, literati, medical specialists, cooking and diet therapy to maintain good health formed an important part of Chinese imperial cuisine and Chinese dietetic culture. Although only the family was authorised to consume imperial cuisine. The raw materials of imperial cuisines were provided by peasants, herders, the kitchen utensils were made by craftsmen. Chinese imperial cuisine is an part of Chinese traditional cuisine. Imperial cuisine in the Ming dynasty was mostly cooked with the flavors of southern China because of the preference of the emperor of the Ming dynasty. The cuisine in the Ming palace totally changed the Mongolian style of food served during the Mongol-led Yuan dynasty, the imperial cuisine of the Ming dynasty had one important characteristic, which was to protect health. The emperors of the Ming dynasty paid great attention to protecting health by eating healthy food, the menu of imperial cuisine changed daily and dishes were not repeated

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Teochew cuisine
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Teochew cuisine bears more similarities to that of Fujian cuisine, with which it shares some dishes. This may be due to the similarity of Chaoshans and Fujians culture and language, however, Teochew cuisine is also influenced by Cantonese cuisine in its style and technique. Teochew cuisine is known for its seafood and vegetarian dishes and is commonly regarded as being healthy. Its use of flavouring is much less heavy-handed than most other Chinese cuisines and depends much on the freshness and quality of the ingredients for taste and flavour. As a delicate cuisine, oil is not often used in quantities and there is a relatively heavy emphasis on poaching, steaming and braising. Chaozhou cuisine is known for serving congee, in addition to steamed rice or noodles with meals. The Teochew mue is rather different from the Cantonese counterpart, being very watery with the rice sitting loosely at the bottom of the bowl, authentic Teochew restaurants serve very strong oolong tea called Tieguanyin in very tiny cups before and after the meal. Presented as Gongfu cha, the tea has a bittersweet taste. A condiment that is popular in Fujian and Taiwanese cuisine and commonly associated with cuisine of certain Teochew groups is shacha sauce and it is made from soybean oil, garlic, shallots, chilies, brill fish, and dried shrimp. The paste has a savoury and slightly spicy taste and it is used as a flavouring agent in soups and sometimes as a dipping sauce, as in Vietnamese spring rolls. Teochew chefs often use a stock called superior broth. This stock remains on the stove and is continuously replenished, portrayed in popular media, some Hong Kong chefs allegedly use the same superior broth that is preserved for decades. This stock can as well be seen on Chaozhou TVs cooking programmes, there is a notable feast in Teochew cuisine / banquet called jiat dot. A myriad of dishes are served, which include shark fin soup, birds nest soup, lobster, steamed fish, roasted suckling pig. Teochew chefs take pride in their skills of carving, and carved vegetables are used as garnishes on cold dishes. Teochew cuisine is known for a late night meal known as meh siao or daa laang among the Cantonese. Teochew people enjoy eating out close to midnight in restaurants or at roadside food stalls, some dai pai dong-like restaurants stay open till dawn. Unlike the typical menu selections of many other Chinese cuisines, Teochew restaurant menus often have a dessert section, a large number of Teochew people have also settled in Taiwan, evident in Taiwanese cuisine

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Hainan cuisine
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Hainan cuisine is derived from the cooking styles of the peoples of Hainan province in China. The food is lighter, less oily, and more seasoned than that of the Chinese mainland. Seafood predominates the menu, as shrimp, crab, and freshwater, porridge, mantou and baozi are eaten for breakfast, with a noodle dish also being widely eaten. This consists of fine, vermicelli-type noodles with toppings and gravy. Along with lunch and dinner, late night outdoor barbecue dishes are also served, Chinese cuisine List of Chinese dishes Images of Hainan dishes Images of Wenchang chicken, and other signature Hainan dishes

18.
Hakka cuisine
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Hakka cuisine, or Kuhchia cuisine, is the cooking style of the Hakka people, who may also be found in other parts of Taiwan and in countries with significant overseas Hakka communities. There are numerous restaurants in Taiwan, Hong Kong, Indonesia, Malaysia, Singapore, Hakka cuisine was listed in 2014 on the first Hong Kong Inventory of Intangible Cultural Heritage. The Hakka people have a cuisine and style of Chinese cooking which is little known outside the Hakka home. It concentrates on the texture of food – the hallmark of Hakka cuisine, whereas preserved meats feature in Hakka delicacy, stewed, braised, roast meats – texturized contributions to the Hakka palate – have a central place in their repertoire. In fact, the raw materials for Hakka food are no different from raw materials for any type of regional Chinese cuisine. Hakka cuisine may be described as simple but tasty. The skill in Hakka cuisine lies in the ability to cook meat thoroughly without hardening it, the Hakka who settled in the harbour and port areas of Hong Kong placed great emphasis on seafood cuisine. Hakka cuisine in Hong Kong is less dominated by expensive meats, instead, pragmatic and simple, Hakka cuisine is garnished lightly with sparse or little flavouring. Modern Hakka cooking in Hong Kong favours offal, an example being Deep-Fried Intestines, others include tofu with preservatives, along with their signature dish Salt Baked Chicken. Another specialty is the Poon choi, while it may be difficult to prove these were the actual diets of the old Hakka community, it is at present a commonly accepted view. The above dishes and their variations are in fact found and consumed throughout China including Guangdong, besides meat as source of protein, there is a unique vegan dish called lei cha. It comprises combinations of vegetables and beans, although not specifically unique for all Hakka people but are definitely famous among the Hakka-Hopo families. This vegetable based rice tea dish is gaining momentum among others especially in country like in Malaysia. Cooking of this requires the help from other family members to complete all eight combinations. It helps foster the relationship between members in return. Hakka food also includes other traditional Taiwanese dishes, just as other Taiwanese ethnic groups do and this variation of Hakka cuisine is in reality, mostly Indian Chinese cuisine. It is called Hakka cuisine because in India, many owners of restaurants who serve this cuisine are of Hakka origin, typical dishes include chilli chicken and Dong bei chow mein, and these restaurants also serve traditional Indian dishes such as pakora

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Hong Kong cuisine
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From the roadside stalls to the most upscale restaurants, Hong Kong provides an unlimited variety of food in every class. Complex combinations and international gourmet expertise have given Hong Kong the reputable labels of Gourmet Paradise, Modern Hong Kong has a predominantly service-based economy, and restaurant businesses serve as a main economic contributor. With the third-densest population per square meters in the world and serving a population of 7 million, due to its small geographical size, Hong Kong contains a high number of restaurants per unit area. With Chinese ethnicity making up 94% of the resident population, Chinese cuisine is served at home. Rice is predominantly the main staple for home meals, home ingredients are picked up from local grocery stores and independent produce shops, although supermarkets have become progressively more popular. Take-out and dining out is very common, since people are often too busy to cook with an average 47-hour work week. The cuisine of Hong Kong traces its origins to its founding as a British colonial outpost in 1841, soon after the colony was founded, many British and other Western merchants along with Chinese from nearby Guangzhou flocked there to conduct business. Initially, much of Hong Kong society was segregated into expatriate Westerners, a majority of working class Chinese coolies, Chinese farmers and fishermen, the simple peasant cuisine was rudimentary compared to the cuisine of 19th century Canton. As the colony developed, there arose a need for meals to entertain businessmen, for the majority of Chinese who were not part of the merchant class, dining out in restaurants was non-existent and consisted of simple Cantonese country fares. Meat only appeared in festive occasions and celebrations such as birthdays were often done by catering services who prepared the meals at the celebrants home, the restaurant scene for Europeans in Hong Kong was segregated from Chinese dining. Elaborate colonial dining existed at the likes of Hongkong Hotel and subsequently Gloucester Hotel, Hong Kongs dining lagged behind the then-leader of Chinese cuisine, Canton, for a long time and many Hong Kong chefs spent their formative years in Canton. Canton was renowned for its food, and there was a saying of The food is in Canton. Cantonese cuisine in Canton reached its peak during the 1920s and was renowned in the care in preparation even for peasant fares such as char siu or boat congee. Dasanyuan was renowned for its braised shark fin dish that charged 60 silver yuan, the Guandong cooking style eventually trickled down to the culinary scene in Hong Kong. The victory of Chinese Communists in the Chinese Civil War in 1949 created a wave of refugees into Hong Kong, a sizeable number of refugees were from non-Cantonese speaking parts of China, including the Yangtze River Delta, and introduced Shanghai cuisine to Hong Kong. On the other hand, most renowned chefs of Canton, now known as Guangzhou in pinyin romanisation, egg tarts and Hong Kong-style milk tea soon became part of Hong Kongs food culture. It could be argued that the seeds of Hong Kong society as understood today were not sown until 1949, the Cantonese cuisine in Hong Kong had by then surpassed that of Guangzhou, which had witnessed a long period of decline after the Communists came to power. The rising prosperity from the mid-1960s had given birth to increasing demand for quality dining, many of the chefs, who spent their formative years in pre-Communist Guangzhou and Shanghai, started to bring out the best of fine dining specialties from pre-1949 Guangzhou and Shanghai

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Macanese cuisine
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Macanese cuisine is unique to Macau, and consists of a blend of southern Chinese and Portuguese cuisines, with significant influences from Southeast Asia and the Lusophone world. Many unique dishes resulted from the spice blends that the wives of Portuguese sailors used in an attempt to replicate European dishes and its ingredients and seasonings include those from Europe, Latin America, Africa, India, and Southeast Asia, as well as local Chinese ingredients. Common cooking techniques include baking, grilling and roasting, the former, seldom seen in other styles of Chinese cooking, speaks to the eclectic nature of Macanese cooking. Macau is renowned for its culture, and modern Macanese cuisine may be considered a type of fusion cuisine. Typically, Macanese food is seasoned with spices including turmeric, coconut milk, cinnamon and bacalhau, giving special aromas. Famous dishes include Galinha à Portuguesa, Galinha à Africana, Bacalhau, Pato de cabidela, Macanese chili shrimps, Minchi, other dishes include pigs ear and papaya salad, and rabbit stewed in wine, cinnamon and star anise. Tapas are also a part of Macanese cuisine. The most popular snack is the pork chop bun, the most popular desserts are ginger milk, pastéis de nata, and almond cake. The famous restaurants of Macau include the Restaurante Porto Interior, Restaurante Litoral, Restaurante Espao and Restaurante O Santos List of Chinese dishes

21.
Tibetan cuisine
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Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors and it is known for its use of noodles, goat, yak, mutton, dumplings, cheese, butter and soups. Grain, traditionally mostly barley, is the food of Tibetans. Meat and dairy products are an indispensable addition, rice is only cultivated in the lower regions situated in the south of Tibet and is imported mainly. Vegetables and fruits were eaten rarely in Central Tibet until quite recently, nowadays it is possible to grow these crops due to the construction of greenhouses. Following the different vegetative conditions, the Tibetan cuisine has a big variety, Tibetan crops must be able to grow at the high altitudes, although a few areas in Tibet are low enough to grow such crops as rice, oranges, bananas, and lemon. The most important crop in Tibet is barley, flour milled from roasted barley, called tsampa, is the staple food of Tibet, as well as Sha Phaley. Balep is Tibetan bread eaten for breakfast and lunch, there are various other types of balep bread and fried pies. Thukpa is a dinner consisting of vegetables, meat. Tibetan cuisine is served with bamboo chopsticks, in contrast to other Himalayan cuisines. Small soup bowls are used by Tibetans, and the rich are known to have used bowls of gold. Meat dishes are likely to be yak, goat, or mutton, mustard seeds are cultivated in Tibet and therefore features heavily in its cuisine. Yak yoghurt, butter, and cheese are frequently eaten, in larger Tibetan towns and cities many restaurants now serve Sichuan-style Han Chinese food. Western imports and fusion dishes, such as fried yak and chips, are also popular, nevertheless, many small restaurants serving traditional Tibetan dishes persist in both cities and the countryside. Tibetans use pots, pans, cans, steamer pots and boxes in various sizes, Tibetan women carry large wooden containers, which can hold up to 25 liters, to fetch water once a day. Having returned to the house they pour the water into copper cans which are built-in, cooking pots made from iron or brass are used on the stove. Traditionally pans were used rarely but nowadays they become more and more popular, boxes made from wood are used to contain tsampa, butter and cheese. Elaborately woven baskets with matching tops are used to store dried fruits, rice, on travels they also contain dried meat and cheese

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Xinjiang cuisine
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Xinjiang cuisine reflects the cooking styles of many ethnic groups of the Xinjiang region, and refers particularly to Uyghur cuisine. Signature ingredients include roasted mutton, kebabs, roasted fish, because of the Muslim population, the food is predominantly halal. Xinjiang cuisine is found much of China, as migrants from the region often open Xinjiang restaurants or food stands in other regions. The Herembagh franchise serves Uyghur cuisine, ethnic groups in Xinjiang generally have different cooking and eating methods. Han people in Xinjiang use chopsticks, while Kazakhs eat with their hands, ceremonial foods for certain groups include horse milk for the Kyrgyz and sheep entrails for the Xibe. The dishes of the Dongxiangs are prominent in Xinjiang-style restaurants, signature Dongxiang dishes include noodles boiled in a thick mutton soup and steamed twisted rolls. Uyghur food is characterized by mutton, beef, camel, chicken, goose, carrots, tomatoes, onions, peppers, eggplant, celery, various dairy foods, an Uyghur-style breakfast is tea with home-baked bread, smetana, olives, honey, raisins, and almonds. Uyghurs like to guests with tea, naan, and fruit before the main dishes are ready. Most Uyghur foods are eaten with chopsticks, a custom that was adopted from Han Chinese culture in the 19th century, sangza are crispy fried wheat flour dough twists, a holiday specialty. Samsa are lamb pies baked using a brick oven. Pamirdin are baked pies with lamb, carrots, and onions stuffed inside, other dishes include Toghach and Tunurkawab. A common Uyghur dish is lengmen, a noodle dish likely to have originated from the Chinese lamian and it is a special type of handmade noodle, made from flour, water, and salt. The dough is divided into balls and then stretched by hand. The noodles are boiled until soft and then served topped with stir-fried meat. It was noted that words that begin with L are not native to Turkicso that läghmän is possibly a loanword from Chinese, another typical Uyghur dish is polu, a dish found throughout Central Asia. In a common version of the Uyghur polu, carrots and mutton are first fried in oil with onion, then rice and water are added, raisins and dried apricots may also be added. Other dishes include soups made from lamb or chicken, and kawaplar made from lamb or beef, bread is the Central Asian-style baked flatbread known as nan, using sesame seeds, butter, milk, vegetable oil, salt, and sugar. Another popular Xinjiang dish is dapanji, which is translated as big plate chicken

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Chinese people in Myanmar
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The Chinese people in Burma, Burmese Chinese, or Sino-Burmese are a group of overseas Chinese born or raised in Burma. Burmese Chinese constitute one group of Overseas Chinese and is small compared to other Overseas Chinese communities in Southeast Asia. Although the Chinese officially make up three percent of the population, the figure is believed to be much higher. As of 2012, the Burmese Chinese population is estimated to be at 1.6 million, Burmese Chinese are well represented in all levels of Burmese society and play a leading role in the Burmese commerce and business sector as well as public service. Several Burmese Chinese such as Khin Nyunt, Ne Win, the Burmese Chinese are also a well established middle class ethnic group and dominate the Burmese economy today. Moreover, the Burmese Chinese have a large presence in Burmese the high powered, private sector, white collar jobs. In the Burmese language, the Chinese are called Tayoke, pronounced, the etymology of the term remains uncertain. The earliest evidence of this dates to the Bagan era, in the 13th century, during which it referred to the territory. The adoption of Tayoke to refer to the Han Chinese was not an established practice until the 19th century, in the Mon language, the Chinese are known as Krawk, in Shan, they are called Khe. In the Wa language, spoken in the borderlands between Yunnan Province and Shan State, the word for Chinese is Hox/Hawx, pronounced /hɔʔ/, the Hokkiens and Cantonese comprised 45% of the ethnic Chinese population. The Yunnanese comprised 30-40% of the ethnic Chinese population, most of the Hokkien were traders. Cantonese Chinese from central Guangdong Province, most migrants from Guangdong Province were artisans. In Upper Burma and Shan Hills, the Kokang people, mainly speakers of Southwestern Mandarin Chinese, the mountain-dwelling, farming Kokang are classified as a part of the Shan national race, although they have no linguistic or genetic affinity to the Tai-speaking Shan. The Panthay have long considered distinct from the Han Chinese diaspora community. They are Chinese Muslims who are called Hui in China, finally, there are the tayoke kabya of mixed Chinese and indigenous Burmese parentage. The kabya have a tendency to follow the customs of the Chinese more than of the Burmese, indeed, tayoke kabya who follow Burmese customs are absorbed into and largely indistinguishable from mainstream Burmese society. A large portion of Burmese Chinese is thought to have some kabya blood, the Shan people of Burma are said to be descended from the Dai people of China when they moved to the area of present-day Burma around the 10th century. The Kachin people of Burma are said to be descended from the Jingpo people of China around the 15th and 16th century, the Burmese Chinese place a high importance on education, and represent a disproportionately high share of those with advanced degrees in Burma

24.
Canadian Chinese cuisine
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Canadian Chinese cuisine is a popular style of cooking exclusive to take-out and dine-in eateries found across Canada. It was the first form of commercially available Chinese food in Canada and this cooking style was invented by early Cantonese immigrants who adapted traditional Chinese recipes to Western tastes and the available ingredients. This cuisine developed alongside a version in the United States. Chinese workers were employed in the 1800s by Chinese labour contractors during the construction of the Canadian Pacific Railway linking Montreal with Vancouver and they prepared variations on traditional Cantonese food that were well received by local patrons and they were prized as cooks in wealthier households. This occurred despite the fact that few if any of them were trained chefs, in most small towns in Western Canada, the Chinese “café” was the first restaurant established, and often the only one. People did not buy the food of their own ethnic group since they could prepare those themselves, furthermore, the Chinese community was not heavily involved in agriculture, so this presented an opportunity for an alternative source of income. Consequently, the Chinese community specialized in the restaurant business, and were able to undercut, many British Columbians for example, grew up using chopsticks as well as knives and forks. Certain Chinese-Canadian recipes became current in non-Chinese households by the mid-20th Century and he later opened the now-closed iconic restaurant Bill Wongs on nearby Decarie Boulevard in 1962. Further Cantonese immigration to Canada began anew in the 1960s, and was ignited in the 1980s in anticipation of Chinas administrative take-over of Hong Kong and this resulted in many Hong Kong families relocating to Australia, the United States, the United Kingdom, and above-all Canada. This preference for Canada was due to its policy, a high-standard of living, established Chinese community. This new wave of Chinese immigration has brought a demand for more authentic Chinese food. These range from Cantonese Dim Sum restaurants to Hakka cuisine restaurants with an Indian flair, many towns that cannot support a single franchise restaurant still have a thriving Chinese food restaurant. However, many independent restaurants in cities have found their business shrinking as delivery chains. In Glendon, Alberta, for example, next to a model of the worlds largest perogy, sits the Perogy Café. This establishment is actually owned by a Vietnamese family, Canadian Chinese chop suey houses are predominantly situated in non-immigrant neighbourhoods catering to non-Chinese customers. However, they are now most often mixed with those featuring the traditional cuisines. Canadian Chinese restaurants are not limited to areas and can often be found even at the farthest outskirts of the metropolitan areas. Because of the popularity of Canadian Chinese food, even some of the older authentic Chinese restaurants may offer Canadian Chinese dishes to cater to non-Chinese customers

25.
Filipino Chinese cuisine
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There are many types of foods in the Philippines because of inhabitants residing in the country. Most of the Chinese Filipinos are ones who have businesses in Chinese food, restaurants are frequently seen as places where there is a large number of Chinese Filipinos living in that area or somewhere nearby. The food is usually Cantonese where the chefs are from Hong Kong, typically the Chinese name of a particular food is given a Filipino name or close equivalent in name to simplify pronunciation. Filipino cuisine is influenced principally by China, Spain, and the United States, when restaurants were established in the 19th century, Chinese food became a staple of the pansiterias, with the food given Spanish names. The comida China includes arroz caldo, and morisqueta tostada, when the Spaniards came, the food influences they brought were from both Spain and Mexico, as it was through the vice-royalty of Mexico that the Philippines were governed. In the Philippines, trade with China started in the 11th century, as documents show, trade pottery excavated in Laguna, for example, includes pieces dating to the Tang Dynasty. The Chinese trader supplied the silks sent to Mexico and Spain in the galleon trade, in return they took back products of field, forest - beeswax, rattan - and sea, such as beche de mer. It was a development that resulted in major Chinese inputs into Philippine cuisine, evidence of Chinese influence in Philippine food is easy to find, since the names are an obvious clue. One can conjecture without fear that the early Chinese traders, wishing for the food of their homelands, since they had to use the ingredients locally available, a sea change occurred in their dishes. Further adaptation and indigenization would occur in the different towns and regions, thus Malabon, Metro Manila, a fishing village, has developed pansit Malabon, which features oyster, shrimp and squid. The same thing has happened to lumpia, the Chinese eggroll which now has been incorporated into Philippine cuisine, serving meat and/or vegetable in an edible wrapper is a Chinese technique now to be found in all of Southeast Asia in variations peculiar to each culture. The Filipino version has meat, fish, vegetables, heart of palm and combinations thereof, the Chinese influence goes deep into Philippine cooking, and way beyond food names and restaurant fare. The use of soy sauce and other products is Chinese, as is the use of such vegetables as petsay, toge. Many cooking implements still bear their Chinese name, like sianse or turner, the Filipino carajay, spelled the Spanish way is actually a Chinese wok. Since most of the early Chinese traders and settlers in the country were from Fukien, since, however, restaurant food is often Cantonese, most of the numerous Chinese restaurant in the country serve both types. Other style of Chinese cuisine are available though in the minority, there is no evidence of Chinese cooking influencing Filipino cuisine prior to Spanish colonization. Pancit 便食 Lumpia 潤餅 Taho 豆花 Batchoy 肉脆 Maki 肉羹 - pork, kiampong 鹹飯 - a variant of fried rice. Comida China - nowadays a Table dhote of Chinese dishes offered in some Chinese restaurants, hopya 好餅 Shaomai 燒賣 Syopaw 燒包 Kikiam Kwapaw 刮包/剮包/割包 Ma-Chang 肉粽 - a variant of Lo mai gai shaped in a triangular pattern

26.
Indian Chinese cuisine
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Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian dishes. The Indian Chinese cuisine is said to have developed by the small Chinese community that has lived in Kolkata for over a century. Today, Chinese food is an part of the Indian culinary scene. It is also enjoyed by Indian and Chinese communities in Malaysia, Singapore, the cuisine is believed to have originated from the Chinese of Kolkata and Chinese food is still popular there. At present, the Chinese population in Kolkata stands at approximately 2,000, most of these people are of Hakka origin, however, many dishes of modern Indian Chinese cuisine bear little resemblance to traditional Chinese cuisine. People of Chinese origin mostly live in Indias only Chinatown located around Terreti Bazar and Bowbazar area, most of these immigrants were Hakka. Chinatown in Kolkata still boasts a number of Chinese restaurants specialising in Hakka cuisine, hot chilli, ginger, garlic, sesame seeds, dry red chilis, black pepper corns and yogurt are also frequently used in dishes. This makes Indian Chinese food similar in taste to many dishes in Southeast Asian countries such as Singapore and Malaysia. Non-staple dishes are by default served with generous helpings of gravy, culinary styles often seen in Indian Chinese fare include Chilli, Manchurian, and Schezwan. These correspond only loosely, if at all, with authentic Chinese food preparation and they instead center mainly around a sauce containing Indian red chillies and garlic. Ginger Chicken/Prawn/Fish/Mutton/Vegetables/Paneer Manchurian Chicken/Prawn/Fish/Mutton/Vegetables/Paneer, generally consisting of a variety of meats or paneer with vegetables in a brown sauce. It is basically a creation of Chinese restaurants in India, a popular vegetarian variant replaces chicken with cauliflower, and is commonly known as gobi manchurian. Other vegetarian variants include mushroom, baby corn, veggie ball Manchurian, staple base options for an Indian Chinese meal include chicken, shrimp or vegetable variants of Hakka or Schezwan noodles popularly referred to as chow mein, and regular or Schezwan fried rice. American chop suey and sweet and sour dishes can be found at many restaurants, some South Indian restaurants have also come up with spring rolls and Schezwan dosas. Gobi manchurian Fried cauliflower Chicken lollipop Chicken hors dœuvre Manchow soup Vegetable/chicken soup Indian Chinese dessert options include ice cream on honey-fried noodles or date pancakes. It is also available in a number of towns and at dhabas, also referred to as Fast food, adjacent to major Indian roads. Many restaurants have a Chinese section in their menus, and some are dedicated to serving Indian Chinese food. It can also be found in mobile carts that ply the streets of cities

27.
Chinese Indonesian cuisine
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Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Some of the dishes and cakes share the style as in Malaysia. Chinese culinary culture is evident in Indonesian cuisine through the Hokkien, Hakka. Words beginning with bak signify the presence of meat, e. g. bakpau, words ending with cai signify vegetables, e. g. pecai, also mi or mie signify noodle as in mi goreng. Most of these loanwords for food dishes and their ingredients are Hokkien in origin and are used throughout the Indonesian language, because they have become an integral part of the local language, many Indonesians and ethnic Chinese do not recognize their Hokkien origins. Some of popular Indonesian dishes such as nasi goreng, mi goreng, bihun, kwetiau, some food and ingredients are part of the daily diet of both the indigenous and ethnic Chinese populations as side dishes to accompany rice, the staple food of most of the country. Chinese influence is so evident in cities with large Chinese settlements since colonial era, especially in Jakarta, Cirebon, Semarang, Surabaya, Medan, Palembang, as the result numbers of mi and tahu recipes were developed in these cities. As Chinese and also native Indonesians establishing their business, many eating establishments sprung up. The Indonesian Chinese cuisine also vary with locations, for example, in different parts of Java the dishes are adapted to local culture and taste, in return Chinese Indonesians residing in this region also had developed a taste for local cuisine. In central Java, the food tends to be much sweeter, in East Java, Chinese food there is more salty and savory with a preference of petis shrimp paste. In Medan, North Sumatra and also in Pontianak, West Kalimantan, Chinese cuisine in Indonesia also have absorbed local preference of spicy food and local ingredients. For example, it is common to have sambal chili sauce, acar pickles, Chinese cuisine influences on Indonesian cuisine is evident in Indonesian take on Chinese dishes, such as mie goreng, lumpia, bakso and siomay. However the culinary influences is also another way around. Vice versa, Chinese Indonesian also been influenced by native Indonesian cuisine and it is believed that Lontong Cap Go Meh is a Chinese Indonesian take on traditional Indonesian dishes. The dish reflect the assimilation among Chinese immigrants with local community, most of Chinese eating establishments with significant Muslim native Indonesian clientele would do so. There are different styles of Chinese food in Indonesia, Traditional Chinese food, such as the Teochew, Hokkian, chinese-Indonesian food with recipes borrowed from local Indonesian cuisine, Dutch and other European cuisine. Chinese dishes adapted to the culture and taste, such as replacing pork with chicken or beef to make it halal. New style Chinese food with chefs from China, Hong Kong or Taiwan, most of the times, the name of Chinese Indonesian foods are preserved from its original Chinese Hokkien name

28.
Japanese Chinese cuisine
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Japanese Chinese cuisine or Chūka is a style of Japanese cuisine served by nominally Chinese restaurants popularized in Japan in the late 19th century and more recent times. This style of food is different from modern Chinatown Chinese food in Japan. Chūka is the adjective for Japanese style Chinese dishes, or the restaurants in Japan which serve them, Chuka dishes originated in China, but have become modified over the years to suit Japanese taste, often with Japanese or even Western foods. They have changed enough that they are not identified as Chinese dishes by the Chinese themselves, Japanese mistakenly consider them Chinese, though the dish of origin in any Chinese restaurant would never be made in this way. In some cases, Japanese foods have been added, such as in the case of miso-ramen. In other cases, only the noodles are Chinese, as in the case of hiyashi chūka, which was invented in Sendai in 1937, as meat was not common in Japanese cooking until recently, many meat dishes, particularly pork dishes, are of Chinese origin or influence. Ramen a dish of noodles in broth, usually meat and vegetable toppings, is occasionally referred to as Chuka Soba In Japan. Though every Japanese city has numerous inexpensive ramen restaurants specializing in these noodles and these noodles have changed much since their origin in China. Four main types of ramen are available in Japan, shio, shoyu, tonkotsu. While the toppings used in ramen are generalized based on the broth type, as complements to the noodles, ramen restaurants also commonly offer Japanese-style fried rice and gyoza. Dim sum in Japan is often different from that which has been popularized in Chinatowns in the United States. In Japans Chinatown areas, restaurants in which numerous dishes are brought around to diners tables on carts do exist, but, in general, Dim sum items have only recently begun to gain popularity around Japan. At these cafes, tea and snacks often become the focus, in general, the menus seem to focus on cafe items, such as Shumai sho lon po and the like. These are usually served alongside of pots of oolong or jasmine tea, Chinese Restaurants, serve a distinct set of popular dishes that are not necessarily typical of authentic Chinese cuisine. They also cater to Japanese tastes, currently, most towns in Japan have at least one Chinese eatery, as the cuisine is very popular. There are also many packaged sauces available to easily cook favorite Chinese-Japanese dishes right at home, some of these typical dishes are, Mābō-dōfu are Stir fried dishes of ground pork mixture with Tofu cubes in a slightly spicy sauce. Mābō-nasu are Stir fried dishes of pork with Eggplant in a slightly spicy sauce. The dish was popularized in Japan by Chen Kenmin in 1952, chin-jao Rōsu is a stir-fry of thinly sliced Beef strips with Japanese green peppers and often bean sprouts in an Oyster sauce